Chemistry of Food Composition

Question 1

What are living things made up of?

Answer 1

Carbon
Hydrogen
Nitrogen
Oxygen
Phosphorus
Sulfur

Question 2

What is the body composed of?

Answer 2

Water
Protein
Minerals
Fat

Question 3

Define hard water.

Answer 3

+ concentration calcium and magnesium

Question 4

Define soft water.

Answer 4

+ concentration of sodium

Question 5

Name the three dispersion types.

Answer 5

• Solution
• Colloidal
• Coarse

Question 6

What decreases microorganisms?

Answer 6

Food preservation

Question 7

Name the 4 types of carbs.

Answer 7

Monosaccharides
Disaccharides
Polysaccharides
Oligosaccharides

Question 8

Why is high-fructose corn syrup everywhere?

Answer 8

Cheaper than sugar

Question 9

What are oligosaccharides used for?

Answer 9

Fat replacement & bulking agent

Question 10

What is a digestible plant polysaccharide?

Answer 10

Starch

Question 11

What is a digestible animal polysaccharide?

Answer 11

Glycogen

Question 12

What is an undigestible polysaccharide?

Answer 12

Fiber

Question 13

____ is solid at room T, while ____ is liquid.

Answer 13

Fats, oils (generally)

Question 14

What are triglycerides made of?

Answer 14

Three fatty acids

Question 15

What are the lengths of fatty acids determined by?

Answer 15

The amount of carbon

Question 16

How do we know if a fatty acid is saturated?

Answer 16

Saturation = no double bond

Question 17

Phospholipids are ____ soluble. They are used as _____.

Answer 17

water, emulsifiers

Question 18

What can plant sterols lower the risk of?

Answer 18

Heart disease

Question 19

What does protein contain that fat and carbs don’t?

Answer 19

Nitrogen

Question 20

What is a complete protein?

Answer 20

A protein that contains all the essential amino acids.

Question 21

Name some of the functions of proteins.

Answer 21

Hydration, denaturation, buffering, browning, enzymatic reactions

Question 22

Are vitamins organic?

Answer 22

Yes

Question 23

Are minerals organic?

Answer 23

No

Question 24

Can vitamins be destroyed by heat, light, or oxygen?

Answer 24

Yes

Question 25

Can minerals be destroyed by heat, light, or oxygen?

Answer 25

No

Question 26

Name some of the nonnutritive food component roles.

Answer 26

To improve appeal, extend storage life, max performance, protect nutrient value

Question 27

What are pentoses? Give examples.

Answer 27

5-C atom monosaccharides | - Ribose and arabinose

Question 28

Where are riboses found?

Answer 28

Nucleosides and vitamin B2

Question 29

Where are arabinoses found?

Answer 29

Part of the structure of plants

Question 30

What is glucose called when it is refined?

Answer 30

Dextrose

Question 31

What are oligosaccharides used for in commercial foods?

Answer 31

Bulking agents and fat replacers

Question 32

Where are fructo-oligosaccharides found? What are they used for?

Answer 32

- Fruits and veg - Prebiotics - Food for bacteria in the intestine

Question 33

What are the two types of oligosaccharides that produce gas during digestion? What are they found in?

Answer 33

Raffinose and stachyose | - Found in dried beans

Question 34

What is glycogen turned into during slaughter?

Answer 34

Lactic acid

Question 35

What are the three most common fibres? What are less common ones?

Answer 35

Cellulose, Hemicellulose, Pectic substances | - Vegetable gums, inulin, lignin

Question 36

Fats are usually solid at room temperature, and oils are liquid. What are the three exceptions?

Answer 36

Coconut, palm, fish oils

Question 37

Which lipid is water soluble?

Answer 37

Acetic acid

Question 38

The body can manufacture most of the carbs and lipids needed for survival, but can only synthesize ___% of proteins.

Answer 38

50

Question 39

Name some types of food additives.

Answer 39

Preservatives, sweeteners, colour additives, flavours and spices, flavour enhancers, fat replacers, nutrients, emulsifiers, stabilizers, thickeners, binders, leavening agents

Question 40

Compare enriched vs. fortified foods.

Answer 40

Enriched: replace the nutrients lost during processing Fortified: adding nutrients that were not present in the original food